Main
Butter Chickpea Curry
35 minServes 4Nutri-Score B€
B
35 min
35 minButter Chickpea Curry
recipe by
KYRA | EASY RECIPES✨🍜🌶️
@kyfitjourney
20 recipes
38 imports
0 cooked
what you need
Ingredients
chickpeas (drained and rinsed)Pantry480 g
butter (unsalted)Dairy60 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
ginger (grated)Produce15 g- tomato passataPantry400 ml
tomato paste (tablespoons)Pantry2 pieces
garam masala (teaspoons)Spices2 pieces- ground cumin (teaspoon)Spices1 piece
- ground coriander (teaspoon)Spices1 piece
- turmeric (teaspoon)Spices1 piece
- chili flakes (teaspoon)Spices1 piece
- coconut milk (full fat)Pantry400 ml
- vegetable stockPantry200 ml
spinach (fresh)Produce100 g
salt (teaspoon)Spices1 piece
black pepper (teaspoon, ground)Spices1 piece
basmati rice (to serve)Grains300 g
coriander (fresh, chopped)Produce15 g
per serving
Nutrition
503kcal
- Carbs
- 66 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Frying pan
Saucepan
wooden spoon
step by step
Method
- Step 1
Soften the aromatics
- Melt the butter in a large pan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the minced garlic and grated ginger and cook until fragrant.
- Step 2
Bloom the spices
- Add the garam masala, cumin, coriander, turmeric and chili flakes.
- Stir constantly so the spices toast in the butter without burning.
- Step 3
Build the sauce
- Stir in the tomato paste and cook it out for a minute.
- Pour in the tomato passata and vegetable stock.
- Season with salt and black pepper and mix well.
- Step 4
Simmer the curry
- Add the drained chickpeas and the coconut milk.
- Bring to a gentle simmer and let it bubble, stirring occasionally, until the sauce thickens.
- Step 5
Finish with spinach
- Stir the fresh spinach through the curry until wilted.
- Taste and adjust the seasoning.
- Step 6
Serve
- Spoon the butter chickpea curry over basmati rice.
- Scatter over the fresh chopped coriander and serve hot.
most cooked first